Miso-Glazed Sweet Potato and Broccoli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Caramelized sweet potatoes and broccoli coated in a savory-sweet miso-tahini glaze, creating a perfect balance of umami and natural sweetness. This Asian-inspired vegetarian recipe (vegan, gluten-free), ready in about 35 minutes, pairs Sweet potatoes, Broccoli, White miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 2 cups cubed sweet potatoes and 2 cups broccoli florets on a baking sheet. Drizzle with 1 tsp sesame oil and 1/4 tsp salt, then toss to coat evenly.
  2. Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp tahini, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1/4 tsp garlic powder, and 1/4 tsp salt until smooth and fully combined.
  3. Step 3: Pour the miso glaze over the vegetables, using a spoon to toss until all pieces are evenly coated. Spread into a single layer on the baking sheet.
  4. Step 4: Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender with deep caramelized edges and the glaze is bubbly and sticky.
  5. Step 5: Remove from oven, sprinkle with 1 tsp sesame seeds, and serve immediately for maximum flavor contrast.

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